Parmesan Finger Tot Bar Recipes

PARMESAN FINGER TOTS

Steps:

• Preheat the oven to 425 degrees F.
• In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
• Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.
• In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste.

HOMEMADE PARMESAN TATER TOTS

Steps:

• Preheat oven to 400 degrees to roast the potatoes
• Scrub the potatoes until they are clean. Roast the potatoes until they are fork tender. Cool them rapidly by plunging them into ice water. Change the water and repeat until the potatoes are cool
• Shred the potatoes on the large holes of a box grater. Peel or not peel - that is your choice.
• Place the grated potatoes and other ingredients in a large bowl. Use a fork to fully combine everything.
• Line a baking sheet with parchment paper and rub it with a layer of olive oil.
• Turn oven heat up to 425 degrees.
• Using about a teaspoon of the mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made.
• Bake 35 to 40 minutes, turning them after about 20 minutes of the baking time.
• Serve hot with ketchup.